Omelet preparing machine and process

ABSTRACT

The invention comprises a machine and process for producing a folded egg omelet using an egg batter mixture. The mixture is deposited into a preheated omelet cooking pan which has hinged sides which are folded upwardly together after partial cooking of the omelet. The omelet batter is deposited into the preheated foldable pan and is heated from the top and from the bottom. After direct heating is terminated, flavoring ingredients or inclusions are deposited onto the partially cooked omelet and CO2 and steam are allowed to escape before the pan is closed. The omelet while folded continues to cook from the residual heat in the omelet cooking pan.

ilited States Patent [1 1 Latham et a1.

[451 Jan.1,1974

[ OMEILET PREPARING MACHINE AND PROCESS I [75] Inventors: S. Duane Latham; Robert D. Seeley,

both of Crestwood; Henry F. Reitz; Ronald F. Reitz, both of St. Louis,

[21] Appl. No.: 287,524

Related US. Application Data [62] Division of Ser. No. 79,922, Oct. 12, 1970.

52 U.S.Cl. ..99/427,99/443c 511 Int.Cl ..A47j37/10,A47j43/18,A23pl/00 [5s FieldofSearch ..99/196,353,373,

1,507,883 9/1924 Campbell 99/373 2,138,247 11/1938 Tatosian 99/373 2,855,867 10/1958 Zeitlin 99/4506 3,095,832 7/1963 Evans 99/4506 3,097,588 7/1963 DeJersey 99/353 Primary Examiner-Robert W. Jenkins Assistant ExaminerArthur 0. Henderson Attorney-Joseph J. Gravely et a1.

[57] ABSTRACT The invention comprises a machine and process for producing a folded egg omelet using an egg batter mixture. The mixture is deposited into a preheated omelet cooking pan which has hinged sides which are folded upwardly together after partial cooking of the omelet.

The omelet batter is deposited into the preheated foldable pan and is heated from the top and from the bottom. After direct heating is terminated, flavoring ingredients or inclusions are deposited onto the partially cooked omelet and CO and steam are allowed to escape before the pan is closed. The omelet while folded continues to cook from the residual heat 16 Claims, 7 Drawing Figures [56] References Cited UNITED STATES PATENTS 993,169 5/1911 Hudson 220/4 B in the omelet cooking pan. 1,010,887 12/1911 French 99/424 1,072,892 9/1913 Wilson 220/4 E it it t. @1 m I PREHEAT yFlLLi COOK COOK BOTTOM OK i FOLDING A HOLDING BA'ITEI'IUPBO'ITOM lNCLUS',

1' a j 'Liiiiiili. JLlLLz iisfltLiiiL L.

DRYING RINSE 1 OMELET PREPARING MACHINE AND PROCESS REFERENCE TO PRIOR APPLICATIONS This is a division of application Ser. No. 79,922, filed Oct. 12, 1970.

BACKGROUND OF THE INVENTION This application contains subject matter in common withco-pending application entitled EGG COMPOSI- TION by S. Duane Latham and Robert D. Seeley. In that application the composition of the egg mix is completely described. Also, some of the background of the problem concerning preparing frozen cooked egg omelets is discussed. Briefly, it has not heretofore been possible to produce a completely cooked frozen omelet which can be prepared, frozen, and packaged for institutional use or consumer consumption. Some of the problems have involved the composition itself and also undesirable characteristics of the resulting product. However, it has been difficult to provide a machine the process for cooking an omelet which maintains its raised position and which can be cooked on an assembly line basis without substantial hand labor. The present invention comprises a machine which cooks the omelet and discharges a completely cooked omelet. The omelet is ready for immediate consumption. However, usually the omelet is rapidly frozen, packaged, and shipped to the ultimate user. The user will thaw the omelet, reheat it, and then serve it to the ultimate consumer. It may be kept on a steam table or other suitable warming devices in either type of use.

SUMMARY OF THE INVENTION Thus, it is a main object of the present invention to provide a machine and process for preparing an omelet which can be consumed immediately after cooking or which can be cooked, frozen and packaged for later thawing, heating and ultimate consumption. Other objects and advantages will become apparent hereinafter.

The present invention comprises a machine for continuously cooking omelets and also comprises a process for making omelets which can be frozen and later thawed and reheated for ultimate consumption. The present invention further comprises the apparatus and process hereafter described and claimed.

DESCRIPTION OF THE DRAWINGS In the drawings wherein like numbers refer to like parts wherever they occur:

FIG. 1 is a side elevational view of an omelet cooking machine constructed in accordance with and embodying the present invention showing portions of the ancillary apparatus and the process schematically;

FIG. 2 is a perspective view of a folding pan constructed in accordance with and embodying the present invention; 7

FIG. 3 is a sectional view taken along line 3--3 of FIG. 2 and showing the pan in its open position;

FIG. 4 is a sectional view similar to FIG. 3, but showing the pan in its closed position;

FIG. 5 is a fragmentary plan view of the machine, the view showing a succession of pans along the cam rails which move the pans into their closed position;

FIG. 6 is a sectional view taken along line 66 of FIG. 1 and showing the D-shaped burner segments; and

FIG. 7 is an enlarged fragmentary sectional view of the pan showing the position of the hinge pins therein.

DETAILED DESCRIPTION Referring now to the drawings, the numeral 2 designates an omelet cooking machine including a frame 4 provided with a track or ways 6 along which a succession of carriages 8 move. The carriages 8 are propelled by an endless conveyor chain 10 (FIG. 1) connected with a suitable drive mechanism and each carriage 8 includes (FIG. 2) an upstanding pedestal 12, the width of which is quite narrow in the direction transverse of the ways 6. The pedestal 12 is jointed (FIG. 3) so that the pan 20 can be quickly removed and exchanged. At its upper end the pedestal 12 supports a cooking pan 20 which is advanced incrementally past several stations on the frame 4 as will hereinafter be explained.

The pan 20 is preferably formed from stainless steel or any suitable food grade material and includes (FIGS. 2-5) a center section 22 and a pair of side sections 24 and 26 which fold relative to the center section 22. The center section 22 is welded or otherwise rigidly secured to the upper end of the pedestal 12 on the carriage 8. It is generally rectangular in shape, having its longitudinal axis extending in the direction of the ways 6, and at its ends it is provided with butting plates 27 and upstanding tabs 28.

The sides 24 and 26 are formed with a slight depression into a concave shape of about one-eigth inch depth to give the omelet a more rounded external appearance. Similarly the center section 22 is curved to carry through the rounded omelet shape. The depth of the curve in the section 22 is about one-eighth inch. The side sections 24 and 26 preferably are somewhat semicircular (FIGS. 2 and 5), or more accurately chordal in shape, and they are hinged with respect to the center section 22 by hinge pins 30 which extend outwardly therefrom as a continuation of their chordal margins. Other shapes can be used, if desired. The pins 30 project across the side edges of the butting plates 27 at the upper ends thereof (FIG. 7) and further project through the upstanding tabs 28, enabling the side sections 24 and 26 to swing upwardly relative to the center section 22. The hinge pins 30 are positioned (FIG. 7) such that their centers are on a plane aligned with the uppermost edges of the center section 22. This prevents egg batter from being trapped between the center section 22 and the side sections 24 and 26 when the pan 20 is closed to fold the omelet. When the omelet batter is trapped as described above, a fringe of coagulated batter is formed along the folded margins of the omelet. Along their arcuate margins the side sections 24 and 26 are provided with arcuate shaped edges or rims 32, the ends of which are set slightly inwardly from the inside faces of the tabs 28 and in alignment with the upper edges of the butting plates 27 (FIGS. 2 and 5). In addition, the rim 32 on side section 26 is backed by an arcuate closure lip 34 which projects upwardly beyond that rim 32 and extends through a slightly shorter are so that the ends of the lip 34 are set inwardly from the ends of the rim 32 to which it is attached.

The pan 20 folds from an open position (FIGS. 2 and 3) wherein batter may be deposited in it to a closed position (FIG. 4) wherein the cooked or partially cooked batter is folded upon itself. In the open position the pan sections 22, 24 and 26 form an upwardly presented surface of circular shape, and this surface is bounded by a containing or side wall formed by the arcuate rims 32 on the side sections 24 and 26 and the upstanding tabs 28 on the center section 22. The junctures of the rims 32 and the bottomsof the pans 24 and 26 are slightly rounded to give the omelet a rounded edge. In the folded position the side sections 24 and 26 are presented perpendicular to the center section 22 and the semicircular margins of the arcuate rims 32 on those side sections abut, but the abutting margins are obscured by the arcuate lip 34 which overlies them. The end margins of the rims 32, on the other hand. abut the upper edges of the butting plates 27 when the side sections 24 and 26 are fully closed. To facilitate closure and to obtain a relatively tight fit along the sides of the closed side sections 24 and 26 the opposed surfaces on the lip 34 and the rim 32 of the side section 24 should be slightly beveled.

The pan 20 is urged to its open position by means of a tension spring 36 which extends under the center section 22 and behind the tab 28. At its ends the spring 36 attaches to rods 29 fixed to the side sections 24 and 26. Moreover, each side section 24 and 26 has a roller follower 38 (FIGS. 2-5) located outwardly from its arcuate rim 32, and the axis of rotation for each roller follower 38 extends in a direction generally parallel to the chordal surface of the section 24 or 26 and perpendicular to the axis of the hinge pins 30.

The conveyor chain has an upper and a lower pass it draws the carriage 8 along the ways 6. The carriage 8 in turn moves the pan 20 past several stations (FIG. 1) at which various operations necessary for the production of an omelet take place. The movement is incremental so the pan 20 comes to rest at least once at each station. These stations and the equipment associated with them are as follows:

At the very outset the pan 20 is located in its open position at an oiling station 40 disposed at the beginning of the upper pass for the chain 10. At this station a metered quantity of cooking oil or some other suitable release agent is deposited on the upper surface formed by the center segment 22 and the side segments 24 and 26 of the open pan 20. The station 40 can be eliminated if the pan 20 is constructed with a material coated with a compound such as Teflon which will prevent the omelet from sticking to the pan 20.

Next the conveyor chain 10 advances the carriage 8 to a preheat station 46 including a succession of gas or electrical burners 48 and electrical heating coils 50. At this station the open pan 20 is heated to a surface temperature between about 250and 300 F. for best results. The electrical coils 50 are disposed over the path along which the pan 20 is propelled, and those coils 50 radiate heat to the flat upper surfaces of the pan sections 22, 24 and 26, thereby raising the temperature of the pan 20. The gas or electric burners 48, on the other hand, are disposed beneath the path traversed by the pan 20. Each burner 48 includes (FIG. 6) D-shaped or semicircular segments 52 which are very similar in shape to the side sections 24 and 26 of the pan 20. These burner segments 52 are supported on the frame 4 by gas supply pipes 54 or other suitable means such that their arcuate sides are presented outwardly away from each other while their straight or chordal sides are presented toward each other, yet are spaced slightly apart. The narrow space between the straight sides of the burner segments 52 extends in the same direction as the ways 6 and is wide enough to accommodate the pedestal 12 as the carriage 8 is advanced along the ways 6. Preheating may be accomplished by the lower burners 48 alone, but more stations may be required. Other types of heating can be used if desired.

After the preheat station 46, the open pan 20 arrives at a batter filling station 56 including a large container filled with a suitable omelet battery such as the batter disclosed in the co-pending application of S. Duane Latham and Robert D. Seeley entitled EGG COMPOSI- TION. The batter passes through a metering device before flowing into the pan 20 so that the pan 20 receives the proper amount of butter. Upon entering the pan 20 the batter flows across the composite upper surface formed by the pan sections 22, 24 and 26 and is prevented from flowing off of that surface by the arcuate rims 32 on the side sections 24 and 26 and the upstanding end tabs 28 on the center section 22. Since the pan 20 is already preheated to between about 250 and 300 F. the batter begins to cook immediately. If the pan 20 is not preheated to sufficiently high temperature the omelet batter will leak out of the pan through the cracks between the center section 22 and the side sections 24 and 26. When the pan 20 is preheated to between about 250-300F, the omelet batter will start to coagulafie immediately, filling the cracks and preventing leakage.

The next incremental movement of the carriage 8 brings the pan 20 to a first cooking station 66 including a succession of burners 68 located below the path of the open pan 20 and an equal number of electrical heating elements 70 located above the path of the open pan 20. The burners 68 and electrical heating elements 70 are both supported on the frame 4 and are similar in construction respectively to the burners 48 and the heating elements 50. Accordingly, each burner 68'includes two semicircular segments which are spaced apart sufficiently to enable the pedestal 12 to pass between them. The purpose of the overhead heating elements 70 at the station 66 is to coagulate a thin film of omelet batter on the upper surface of the cooking omelet. This film is much like that on the surface of meringue, but without browning. This retards the uncooked portion of the omelet batter from flowing from the side area to the center area during the folding process of station 84.

After leaving the first cooking station 66 the open pan 20 arrives at a second cooking station 74 where the batter continues to cook. In this station, however, the heat for cooking the batter is supplied only from beneath the pan 20. In particular, this station has a plurality of segmented burners 76 mounted on the frame such that each incremental advance will bring the pan over a different burner 76. The burners 76 are similar to the burners 48 and 68 and therefore will not be described in detail.

During the trip through stations 66 and 74, the chemical leavening agent has been releasing CO and the omelet has been raising. Beyond the second cooking station 74 is a rest station 80 where the pan 20 and omelet are left undisturbed, except for perhaps the introduction of inclusions into it. These inclusions may be bacon, mushrooms, cheese, ham, vegetables, or any other ingredients which are normally introduced into omelets. The purpose for leaving the partially cooked omelet undisturbed at the rest station 80 is to enable any steam or carbon dioxide which may be trapped inside the partially cooked omelet batter to escape. If the steam and/or CO did not escape, it would be trapped when the pan sides 24 and 26 are later closed. This could cause a pressure build-up inside the omelet which would explode the omelet when the pan sides are later opened to discharge the completely cooked omelet. The time for which the pan is in station 80 de pends upon the time necessary for the gases to evolve from within the partially cooked battery. The time can be reduced by creating a lower pressure atmosphere at this station (80) of the process.

After the rest station 80 the pan 20 enters a folding station 84 wherein its side sections 24 and 26 are folded (FIGS. 1 and 5) into their closed position as the pan 20 is incrementally advanced. In particular, the folding station 84 includes a pair of cam rails 86 which are supported on the frame 4 by fixed mounting bracket 88. The lead ends of the rails 86 are spaced apart a distance equal to the spacing between the roller followers 38 when the pan 20 is in its open position (FIGS. 2 and 3), but are located below those roller followers 38. Beyond their lead ends, therails 86 converge and are furthermore inclined gently upwardly (FIGS. 3 and 5) so that as the pan 20 is advanced, its roller followers 38 will engage the rails 86 and move the side sections 24 and 26 toward the closed position (FIGS. 4 and 5)."The relationship between the upward inclination and the convergence of the rails 86 is such that the roller followers 38 remain continuously engaged with those rails 86. Near their terminal ends the camrails 86 are horizontal and parallel, the spacing between them generally equaling the spacing between the roller followers 38 when the pan 20 is in its closed position. Consequently, as the pan 20 passes through the portion of the folding station 84 at which the rails 86 are parallel, its side sections 24 and 26 will be held in the closed position (FIG. 4) against the opening force exerted by the spring 36.

Moreover, at their parallel portions of the cam rails 86 are provided with laterally extending support rods 90 (FIGS. 4 and 5) which are welded or otherwise rigidly fastened thereto. These rods 90 extend through and are axially shiftable in the mounting brackets 88 which are fastened to the frame 4. The rods 90 also extend through coil compression springs 92 which are interposed between mounting brackets 88 and the cam rails 86 for urging the rails 86 inwardly or toward one another. On the outer sides of the mounting brackets 88 the rods 90 are fitted with stops 94 to hold them in the brackets 88 and to properly position the two rails 86 relative to each other. The springs 92 yield sligltly slightly the roller followers 38 move onto the parallel sections of the cam rails 86 (FIGS. 4 and 5), thereby assuring that the side sections 24 and 26 are brought completely together. Conversely, the rails 86 may be fixed and the roller followers 38 may be spring loaded to bear against the rails 86.

Thus, as the pan 20 advances through the folding and holding station 84, its side segments 24 and 26 move toward and eventually into the closed position, in which case they face each other with their arcuate rims 32 in juxtaposition. In other words, they are presented perpendicular to the center section 22. During the transition, the partially cooked batter in the pan 20 is also folded upon itself and any inclusions are retained within and completely covered by the batter.

The residual heat in the cooking pan 20 continues to cook the batter as the roller followers 38 move along the cam'rails 86 and swing the side segments 24 and 26 toward one another. However, by the time the pan 20 reaches the terminal ends of the rails 8.6 the batter within it is completely cooked and forms a complete omelet. By utilizing the heat stored in the omelet pan 20 to complete the cooking after folding, a lighter colored external surface of the omelet can be obtained. Overly browned omelets are obtained when too much direct heat is applied to the pan 20.

Continued advancement of the carriage 8 brings the cooking pan 20 to an opening station 100 including diverging and declining guide rails 102 (FIG. 1) which align with and are engaged by the roller followers 38. In particular, once the roller followers 38 leave the terminal ends of the spring loaded cam rails 86, they pass onto the leading ends of the guide rails 102, since the guide rails 102 diverge and decline beyond their leading ends, the spring 36 on the pan 20 swings the side segments 24 and 26 of the pan 20 away from each other, eventually bringing them to their open position and exposing the completed omelet.

Next the cooking pan 20 moves past a discharge station 108 where the completed omelet is deposited on another conveyor or a chute for subsequent processing, freezing and packaging. This station is located along the transition between the terminal end of the upper pass and the leading end of the lower pass for the chain 10, so that the cooked omelet merely falls from the pan 20.

The empty pan 20 then moves through a wash station 110 in its open condition where a spray of detergent and water cleans the pan 20. Finally, the pan 20 moves to a rinse station 112 where the wash water is rinsed away. As one means of drying the pan, the escaping heat from the preheating and cooking sections may be directed and used to dry the washed and rinsed pan 20 (Station 114).

The omelet cooking machine 2 may be shortened considerably by curving the parallel portions of the cam rails around the transition between the upper and lower passes of the conveyor chain 10. In that case the folding and holding station 85 would be located along the upper pass, around the transition and perhaps along the lower pass. The discharge station 108 would. be located along the lower pass.

In summary, the process for preparing an omelet involves the following: First the upper surface of the cooking pan 20 is oiled or otherwise treated with a release agent (station 40). Then the pan 20 is preheated to between about 250 and 300 F. by passing it between the gas or electric burners 48 and the overhead electrical heating elements 50 (station 46). Next, omelet batter is introduced into the oiled and preheated pan 20 (station 56). Thereafter, the batter is cooked, first by passing the pan 20 over underlying burners 58 and under overhead heating elements (station 66), and then by passing it over underlying burners 76 only (station 74). Then the partially cooked batter is left undisturbed (station to enable gases evolved during cooking, namely steam and carbon dioxide to escape therefrom so that when it is subsequently folded no significant amount of gases will be trapped. This prevents the cooked omelet from exploding once the pan 20 is opened at station 100. Inclusions may also be incorporated into the batter at the station 80. Next the side sections 24 and 26 of the cooking pan 20 are moved to their closed positibn, thereby folding the omelet. The pan 20 is held in its folded position for a while (station 84) to complete the cooking of the omelet. Thereafter, the pan 20 is allowed to open under the force exerted by the spring 26 (station 100), exposing the completed omelet. This completed omelet is discharged from the pan 20 (station 108) and the pan 20 is washed (station 110), rinsed (station 112), and dried (station 113).

By the way of example, the oiled cooking pan 20 should be preheated to a surface temperature of between 250 to 300 F. at the preheat station 46, and once filled with batter, that batter should be cooked at the first cooking station 66 for one minute at 225 to 250 F. and at the second cooking station 74 for 2 minutes at 225 to 250 F. The partially cooked batter should be left undisturbed at the rest station 80 for onehalf minute. After the rest station the cooking pan 20 should be brought to its closed position along the rails 86 within one-half minute, and should be held in the closed position, that is between the parallel and horizontal portions of the cam rails 86 for 3 minutes. The time at the processing stations are varied by adjusting the heat intensity of both the underlying burners and the overhead electrical coil elements. The sequence shown here is one that produced an optimum quality omelet.

The machine 2 and the process employed by it are designed for preparing omelets in mass quantities for institutional or commercial use or for use by food processors who subsequently freeze or otherwise preserve the omelets until they are again heated. To this end a succession of carriages 8 and cooking pans 20 are normally connected to the chain 10, each spaced an equal distance apart. As previously noted the chain 10 is endless and is divided into upper and lower passes. The stations 40, 46, 56, 66, 74, 80 and 84 are all along the upper pass to retain the cooking oil, batter, and omelet in the pans 20. The discharge station 108, on the other hand, is at the transition between the passes so that the completed omelet merely falls from the pan 20. The wash, rinse, snd dry stations 110, 112 and 114 are located along the lower pass so that the wash and rinse water will drain from the pans after they leave these stations.

The chain 10 is advanced incrementally, and each incremental advance is equal in length and equal to the distance between successive stations or components of a single station. For example, a single incremental advance will bring one pan 20 from the oiling station 40 to the preheat station 46, while another pan 20 further along the upper pass will move from the rest station 80 to the folding station 84. During the same incremental movement several pans 20 at the preheat station 46 will merely shift from one set of burners 48 and electrical heating elements 50 to another subsequent set. Similarly, in the folding and holding station 84 most of the pans 20 remain folded and move from one position along the parallel portions of the cam rails 86 to a subsequent position.

if the incremental advances occur every 30 seconds then 5 sets of burners 48 and electrical heating elements 50 will be required in the preheat station, for 2% minutes of preheating; 2 sets of burners 68 and electrical heating elements 70 will be required at the first cooking station 66 for l minute of cooking; and 4 burners 76 will be required at the second cooking station 74 for 2 additional minutes of cooking.

This invention is intended to cover all changes and modifications of the example of the invention herein chosen for purposes ofthe disclosure which do not constitute departures from the spirit and scope of the invention.

What is claimed is:

1. A machine for preparing omelets comprising:

a. heating means;

b. a movable cooking pan for receiving a fluid egg mixture, said pan having upturned edges and being hinged adjacent to the center to divide the pan into side sections which close;

c. means for depositing flavoring ingredients or inclusions into the cooking pan after the fluid egg mixture has been deposited and partially cooked therein; and

d. means for closing the side sections of the cooking pan.

2. A machine for preparing omelets comprising:

a. a movable cooking pan having upturned edges and being hinged adjacent to its center to divide the pan into sections which close;

b. a narrow pedestal supporting the pan;

c. heating means including top and bottom heaters, the bottom heater having a slot for accommodating the pedestal which supports the pan; and

d. means for closing the side sections of the cooking pan.

3. A machine for preparing omelets comprising:

a. heating means;

b. track means;

c. a cooking pan mounted on the track means for movement along the track means, said pan having upturned edges and being hinged adjacent to the center to divide the pan into side sections which close toward one another; and

d. closing cam means engaging the pan sections for closing the side sections into a vertical position as the pan moves along the track means.

4. The machine of claim 3 wherein the cam means are vertically inclined and converging with respect to the track means.

5. The machine of claim 4 including means for urging the pan side sections into the open position and unloading cam means which comprise rails positioned after the closing cam means along the track means, said rails being downwardly inclined and diverging with respect to the track means.

6. A machine for preparing omelets comprising:

a. heating means;

b. a movable cooking pan for receiving a fluid egg mixture, said pan including:

1. a center section having upstanding end walls at the leading and trailing ends thereof,

2. side sections hinged with respect to the center section and movable between an open position, wherein the side sections extend generally horizontally from the center section, and a closed position, wherein the side sections generally face each other, the side sections having walls which generally form a continuation of the end walls on the center section when the side sections are in their open position, the walls of the side section cooperating with the walls of the center section when the side sections are in their open position to substantially prevent the fluid egg mixture from leaving the pan,

3. spring means for urging the side sections to their open position, and

4. cam follower means on the side section; and

0. means for moving the side sections of the pan to their closed position.

7. The machine of claim 6 wherein the means for moving the side sections to their closed position comprises a cam positioned to engage the cam followers on the side sections of the pan as the pan moves.

8. The machine of claim 6 wherein the pan side sections are dish shaped on their upper surfaces on which the fluid egg mixture is deposited and the upper surface of the center section is concaved in transverse crosssection, so as to form an omelet with an outwardly curved surface.

9. A machine for producing omelets from an egg batter capable of coagulating when heated, said machine comprising: a conveyor, a plurality of cooking pans propelled by the conveyor along a predetermined path, each cooking pan including sections with at least one of the sections being movable with respect to another of the sections to cause the pan to assume open and closed positions, both pan sections facing upwardly and the pan being capable of receiving and holding the egg batter when the pan is in its open position, said one pan section generally being presented opposited to and generally facing the other pan section when the pan is in its closed position; closing means for moving each pan from its open position to its closed position at a prescribed position along the predetermined path; filling means along the predetermined path before the prescribed position at which the closing means closes the pans for introducing the egg batter into the pans; and heating means for heating the pans prior to the position at which the closing means closes the pans, the heating means providing sufficient heat to enable the batter to coagulate to such an extent that the batter will not flow a substantial amount when the pan is closed.

10. A machine according to claim 9 wherein the heating means comprises overhead heaters positioned over the open pans as they move along the predetermined path and underlying heaters positioned under the pans as they move along the predetermined path, the overhead heaters heating the pans after the batter has been introduced into them and supplying sufficient heat to coagulateya thin film of omelet batter on the batter in the pans.

11. A machine according to claim 9 wherein heating means preheats the pans before the batter is introduced into them.

12. A machine according to claim 11 wherein the heating means preheats the pans to between about giqifia daho 30 T- it new, 7

13. A machine according to claim 9 wherein the closing means comprises a cam which the movable pan sections engage, the cam being configured to cause the pans to move from their open to their closed positions as the pans advance along the predetermined path.

14. A machine according to claim 9 wherein each pan comprises a center section and a pair of side sections hinged with respect to the center section along hinge axes oriented in the direction of advance along the predetermined path, the pair of side sections projecting horizontally from the center section when the pan is in its open position, the pair of side sections extending generally vertically from the center section when the pan is in its closed position.

15. A machine according to claim 14 wherein the center section of each pan has upstanding tabs projecting upwardly from the leading and trailing ends thereof, and the two pan sections have rims which generally form continuations of the tabs and together with the tabs create an upstanding enclosure around the pan when the pan is in its open position, whereby the batter supplied by the filling means will not flow off of the pan.

16. A machine according to claim 15 wherein the pan further comprises a lip secured to one of the pan sections and positioned to overlie the rim on the other pan section when the pan is closed. 

1. A machine for preparing omelets comprising: a. heating means; b. a movable cooking pan for receiving a fluid egg mixture, said pan having upturned edges and being hinged adjacent to the center to divide the pan into side sections which close; c. means for depositing flavoring ingredients or inclusions into the cooking pan after the fluid egg mixture has been deposited and partially cooked therein; and d. means for closing the side sections of the cooking pan.
 2. A machine for preparing omelets comprising: a. a movable cooking pan having upturned edges and being hinged adjacent to its center to divide the pan into sections which close; b. a narrow pedestal supporting the pan; c. heating means including top and bottom heaters, the bottom heater having a slot for accommodating the pedestal which supports the pan; and d. means for closing the side sections of the cooking pan.
 2. side sections hinged with respect to the center section and movable between an open position, wherein the side sections extend generally horizontally from the center section, and a closed position, wherein the side sections generally face each other, the side sections having walls which generally form a continuation of the end walls on the center section when the side sections are in their open position, the walls of the side section cooperating with the walls of the center section when the side sections are in their open position to substantially prevent the fluid egg mixture from leaving the pan,
 3. spring means for urging the side sections to their open position, and
 3. A machine for preparing omelets comprising: a. heating means; b. track means; c. a cooking pan mounted on the track means for movement along the track means, said pan having upturned edges and being hinged adjacent to the center to divide the pan into side sections which close toward one another; and d. closing cam means engaging the pan sections for closing the side sections into a vertical position as the pan moves along the track means.
 4. The machine of claim 3 wherein the cam means are vertically inclined and converging with respect to the track means.
 4. cam follower means on the side section; and c. means for moving the side sections of the pan to their closed position.
 5. The machine of claim 4 including means for urging the pan side sections into the open position and unloading cam means which comprise rails positioned after the closing cam means along the track means, said rails being downwardly inclined and diverging with respect to the track means.
 6. A machine for preparing omElets comprising: a. heating means; b. a movable cooking pan for receiving a fluid egg mixture, said pan including:
 7. The machine of claim 6 wherein the means for moving the side sections to their closed position comprises a cam positioned to engage the cam followers on the side sections of the pan as the pan moves.
 8. The machine of claim 6 wherein the pan side sections are dish shaped on their upper surfaces on which the fluid egg mixture is deposited and the upper surface of the center section is concaved in transverse cross-section, so as to form an omelet with an outwardly curved surface.
 9. A machine for producing omelets from an egg batter capable of coagulating when heated, said machine comprising: a conveyor, a plurality of cooking pans propelled by the conveyor along a predetermined path, each cooking pan including sections with at least one of the sections being movable with respect to another of the sections to cause the pan to assume open and closed positions, both pan sections facing upwardly and the pan being capable of receiving and holding the egg batter when the pan is in its open position, said one pan section generally being presented opposited to and generally facing the other pan section when the pan is in its closed position; closing means for moving each pan from its open position to its closed position at a prescribed position along the predetermined path; filling means along the predetermined path before the prescribed position at which the closing means closes the pans for introducing the egg batter into the pans; and heating means for heating the pans prior to the position at which the closing means closes the pans, the heating means providing sufficient heat to enable the batter to coagulate to such an extent that the batter will not flow a substantial amount when the pan is closed.
 10. A machine according to claim 9 wherein the heating means comprises overhead heaters positioned over the open pans as they move along the predetermined path and underlying heaters positioned under the pans as they move along the predetermined path, the overhead heaters heating the pans after the batter has been introduced into them and supplying sufficient heat to coagulate a thin film of omelet batter on the batter in the pans.
 11. A machine according to claim 9 wherein heating means preheats the pans before the batter is introduced into them.
 12. A machine according to claim 11 wherein the heating means preheats the pans to between about 250* F and about 300* F.
 13. A machine according to claim 9 wherein the closing means comprises a cam which the movable pan sections engage, the cam being configured to cause the pans to move from their open to their closed positions as the pans advance along the predetermined path.
 14. A machine according to claim 9 wherein each pan comprises a center section and a pair of side sections hinged with respect to the center section along hinge axes oriented in the direction of advance along the predetermined path, the pair of side sections projecting horizontally from The center section when the pan is in its open position, the pair of side sections extending generally vertically from the center section when the pan is in its closed position.
 15. A machine according to claim 14 wherein the center section of each pan has upstanding tabs projecting upwardly from the leading and trailing ends thereof, and the two pan sections have rims which generally form continuations of the tabs and together with the tabs create an upstanding enclosure around the pan when the pan is in its open position, whereby the batter supplied by the filling means will not flow off of the pan.
 16. A machine according to claim 15 wherein the pan further comprises a lip secured to one of the pan sections and positioned to overlie the rim on the other pan section when the pan is closed. 